Christmas Recipes

Recipes for Christmas – Holiday Recipes

Christmas Recipes – Popcorn Candy Clusters December 17, 2007

Popcorn Candy Cluster Recipe
1 cup freshly popped popcorn
1 cup (8 oz.) semi-sweet chocolate chips
1 cup nuts

In a saucepan, melt chocolate chips. Add popcorn and nuts and stir
until they are well coated. Drop by spoonfuls (clusters) onto a
cookie sheet or wax paper and let set until firm. If you are in a
hurry to eat these, chill the clusters in the freezer for five
minutes. When firm, store in plastic bags.


Christmas Recipes – Christmas Fudge December 16, 2007

Christmas Fudge
2 cups sugar
1 cup light cream
1/4 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 cup marshmallows, miniature
1 teaspoon vanilla extract
1/2 cup pecan halves
1/3 cup candied cherries, chopped
1/3 cup green candied cherries, chopped

Combine sugar, cream, butter, syrup and salt in a heavy saucepan.
Bring to a gentle boil over low heat. Cook, stirring constantly,
until sugar melts. Continue cooking, stirring occasionally, until
mixture reaches 240 degrees on candy thermometer. This is the soft
ball stage. Remove from heat; stir in marshmallows and vanilla.

Stir until marshmallows melt and candy starts to lose its gloss. Stir
in pecan halves and chopped cherries. Continue stirring until candy
starts to set.

Pour into buttered 8-inch square pan. Cool, then cut into squares.

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Christmas Recipes – Quick and Easy Popcorn Balls December 15, 2007

Quick and easy popcorn ball Recipe
3 oz. Jell-O (any flavor)
1 cup sugar
1 cup corn syrup
4 quarts freshly popped popcorn
Cook the first three ingredients, bringing to a boil. Pour over
popped corn. Quickly shape into balls with buttered hands.


No Bake Chocolate Balls December 14, 2007

No-bake chocolate balls Chocolate, Christmas, Cookies Yield: 48


1 c Brown sugar

1 c Granulated sugar

1/2 c Milk

1 t Vanilla

1/2 c Cocoa powder

3 c Quick cooking oats

1 c Sweetened desiccated coconut

1 c Diced glac, or maraschino


1/2 c Chopped walnuts, optional

Icing sugar

In medium saucepan, combine brown sugar, granulated sugar, cocoa powder and

milk. Over medium heat, bring to a boil, stirring, until

sugar is dissolved. Pour into bowl; stir in vanilla, add oatmeal,coconut, cherries and walnuts if using. Cool to room temperature(about 1 hour). Shape into 1 1/2″ balls. Roll in icing sugar. Store in airtight container in single layers between waxed paper.


Peanut Butter Chocolate Balls November 29, 2007



1 c. chunky peanut butter

1/4 c. butter, softened

1-3/4 c. powdered sugar

2 c. crisp rice cereal


1 c. butterscotch-flavored chips

1 c. semi-sweet real chocolate chips

1-1/2 T. shortening

In large mixer bowl combine peanut butter and butter. Beat at medium

speed, scraping bowl often, until creamy (1 minute). Continue

beating, gradually adding powdered sugar and scraping bowl often,

until smooth (1-2 minutes). By hand, stir in cereal.Shape rounded

teaspoonfuls of peanut butter mixture into balls; place on waxed

paper-lined baking sheet. Cover, refrigerate at least 1 hour.In 1-

quart saucepan combine all coating ingredients. Cook over medium

heat, stirring constantly, until smooth (3-4 minutes). Remove from

heat.Using a spoon, dip peanut butter balls into chocolate mixture,

letting excess chocolate drip off. Place on waxed paper-lined baking

sheet. Refrigerate at least 30 minutes to set. 4 dozen candies.


Easy Maple Creams November 26, 2007



1/2 c. butterscotch flavored chips

1/4 c. butter

1 (3 oz.) pkg. cream cheese, softened

1 tsp. maple extract

2-1/2 c. sifted powered sugar


1-1/2 squares (1-1/2 oz.) semi-sweet baking chocolate, broken

1 tsp. shortening

In saucepan melt butterscotch chips, butter, cream cheese and extract

over low heat (3-5 minutes). Remove from heat. With wire whisk, stir

in powdered sugar, 1 c. at a time, until smooth. Refrigerate 30

minutes. Shape mixture into 3/4″ balls. Place on waxed paper-lined

baking sheet. Flatten balls with bottom of glass to 1/4″ thickness.1n

1-quart saucepan melt chocolate and shortening over low heat until

smooth (1-2 minutes). Using fork, drizzle melted chocolate over

candies. Refrigerate until firm (2 hours). Store refrigerated. Makes

48 candies.


Christmas Recipes – White Cappuccino Truffles October 23, 2007


1/2 c. heavy cream

2 tsp. instant espresso powder

8 oz. white chocolate, chopped

1 T. unsalted butter

1/2 tsp. vanilla

1/3 c. confectioners sugar OR 12 oz. white chocolate, melted for


24 small chocolate-coated espresso beans (optional)

In small saucepan, heat cream and espresso powder until almost

simmering. Add chopped white chocolate and butter. Remove from heat;

let stand for 5 minutes. Add vanilla, and stir until smooth. Cover,

refrigerate for at least 3 hours.By rounded measuring teaspoonfuls,

scoop mixture onto waxed paper. Roll mixture into balls, coating

hands with confectioners sugar if needed.Roll in confectioners sugar

or dip into melted white chocolate. Garnish each truffle with one

small espresso bean. Makes 24.